National Fish and Chip Day (4th September) is dedicated to fish and chips, often described as the “nation’s favourite dish”. But with many people turning to a vegan diet in the desire to live a healthier life, there are tasty alternatives to try.
Marlene Watson-Tara, author of the definitive vegan cook book Go Vegan suggests tofu as a substitute to fish to create equally as tasty “fish and chips”.
Tofu has been a staple food throughout parts of the world for centuries, and is known for its good nutritional and culinary versatility. It is a wonderful source of protein, containing all 8 essential amino acids, rich in calcium and cholesterol-free. Often used a as meat substitute, for National Fish and Chip Day, it can easily replace fish!
So, go ahead and try out this alternative on National Fish and Chip Day.
Recipe:
Tofu Fish Sticks
You can serve with vegan tartar sauce, or ketchup.
- 400g pack firm tofu, pressed
- 1/4 cup soymilk
- 2 tbsp shoyu or tamari
- 2 tbsp lemon juice
- 1 cup fine breadcrumbs
- ½ tsp garlic granules
- ¼ cup nori flakes
- 1 tsp lemon pepper
Press the water from the tofu by wrapping in paper towel or tea towel and squeeze out excess liquid. Pre-heat oven to 190/380°. Slice tofu into strips then score the slices on a slight angle for that extra fishy texture. In a shallow bowl, whisk together the soymilk, soy sauce and lemon juice. In a separate bowl combine breadcrumbs, nori flakes and lemon pepper. Carefully dip floured tofu in soy milk mixture, then coat well in breadcrumbs. Place on a parchment lined baking sheet and bake for 40 minutes, turning over once, until crispy and golden brown.
Vegan Tartar Sauce
- 1 cup soft (silken) tofu
- 2 tbsp lemon juice
- ¼ tsp sea salt
- 2 tsp mustard
- ¼ cup organic pickle relish
In a food processor or blender, combine all ingredients, except pickle relish, and process until smooth. Stir in relish by hand.
As a vegan and healthy living expert with over 40 years’ experience, Marlene is passionate about transforming lives through a healthy plant-based diet. She highlights that a diet based on whole food plants will prevent many illnesses, maintain a good physical condition, and change lives, all backed up with science.
She is a graduate of T. Colin Campbell Centre for Nutrition in New York and an expert in her field on plant-based nutrition. Her dietary advice draws from the fields of Macrobiotic Nutrition, her studies in Traditional Chinese Medicine and her certification in plant-based nutrition. Marlene teaches alongside her husband Bill Tara and have graduates of their Health Coach Programme in 27 countries.
